• Journal of the Korea Organic Resources Recycling Association
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• v.16 no.1
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• pp.62-69
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• 2008

There has been a recent trend in Korea that treatments for combustible wastes among municipal solid waste (MSW) by those methods, such as incineration and landfill are restricted as much as possible and Mechanical Biological Treatment (MBT) are encouraged actively in order to promote resource recovery. To build and operate properly these facilities, the physicochemical characteristics of MSW should be analyzed precisely beforehand. In particular, designing a crusher or separator properly which is the main process in MBT facilities of MSW. require the information on the size distribution characteristics of MSW, but they are nor sufficient in the qualities and quantities yet as of now. Accordingly, this study aims to evaluate size distribution characteristics of MSW and its physicochemical characteristics by size. The samples of MSW were collected from detached dwelling area, apartment area, business area, and commercial area of A city in Korea. According to the result of analysis, paper records 29.78~60.02% by wet weight basis, so it was the most regardless of the regions where the wastes were generated. And in terms of element analysis, Carbon(C) was 34.77~44.39%, the largest friction, and Oxygen(O) was the next occupying 19.46~33.71%. As indices of RDFs, Chlorine(Cl) was 0.39~0.83%, so it was less than the standard, 2.0%(by dry weight basis); moreover, Sulfur(S) did not exceed the standard, 0.6%, either. In the size distribution of MSW, waste fraction ranging 50~80mm in diameter was the most in combustible waste while 30~50mm was in incombustible waste.

• Korean Journal of Environmental Agriculture
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• v.30 no.2
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• pp.169-178
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• 2011

BACKGROUND: This study aimed to estimate the measurement uncertainty associated with determination of cadmium and lead from tomato paste by ICP/MS. The sources of measurement uncertainty (i.e. sample weight, final volume, standard weight, purity, molecular weight, working standard solution, calibration curve, recovery and repeatability) in associated with the analysis of cadmium and lead were evaluated. METHODS AND RESULTS: The guide to the expression of uncertainty was used for the GUM (Guide to the expression of Uncertainty in Measurement) and Draft EURACHEM/CITAC (EURACHEM: A network of organization for analytical chemistry in Europe/Co-Operation on International Traceability in Analytical Chemistry) Guide with mathematical calculation and statistical analysis. The uncertainty components were evaluated by either Type A or Type B methods and the combined standard uncertainty were calculated by statistical analysis using several factors. Expected uncertainty of cadmium and lead was $0.106{\pm}0.015$ mg/kg (k=2.09) and $0.302{\pm}0.029$ mg/kg (k=2.16), on basis of 95% confidence of Certified Reference Material (CRM) which was within certification range of $0.112{\pm}0.007$ mg/kg for cadmium (k=2.03) and $0.316{\pm}0.021$ mg/kg for lead (k=2.01), respectively. CONCLUSION(s): The most influential components in the uncertainty of heavy metals analysis were confirmed as recovery, standard calibration curve and standard solution were identified as the most influential components causing uncertainty of heavy metal analysis. Therefore, more careful consideration is required in these steps to reduce uncertainty of heavy metals analysis in tomato paste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1594-1606
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• 2014

The purpose of this study was to examine safety accidents related to school foodservice, working and operating environments of school foodservice, status and awareness of safety education, educational needs, and information on qualitative improvement of school foodservice. The subjects in this study were 234 cooks in charge of cooking at elementary and secondary schools in Chungbuk. A survey was conducted from July 30 to August 8, 2012, and among 202 questionnaires gathered, 194 completed questionnaires were analyzed. Statistical analyses were performed on data utilizing the SPSS version 19.0. The main results of this study were as follows: 44.3% of workers experienced safety accidents. The most frequent safety accident was 'once' (60.5%), and most safety accidents took place between June and August (31.4%). The time at which most safety accidents happened was between 8 and 11 am. Most safety accidents happened during cooking (52.3%) and while using a soup pot or frying pot (52.4%). The most common accidents were 'burns', 'wrist and arm pain', and 'slips and falls'. Respondents who experienced safety accidents replied that 57.6% of employees dealt with injuries at their own expense, and only 35.3% utilized industrial accident insurance. In terms of the operating environment, the score for 'offering information and application' was highest (3.76 points), whereas that for 'security of budget' was lowest (1.77 points). As for accident education, employees received safety education approximately 3.45 times and 5.10 hours per year. Improving the working environment of school foodservice cooks requires administrative and financial support. Furthermore, educational materials and guidelines based on the working environment and safety accident status of school foodservice cooks are required in order to minimize potential risk factors and control safety accidents in school foodservice.